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Tennessee & Alabama CSA

Heritage Turkey Brining Recipe

Since Thanksgiving will be here before you know it, we thought you might like to have a “brining” recipe on hand for cooking a moist, flavor filled turkey this season.  So, here it is – give this recipe a try at Thanksgiving!

(Recipe courtesy of Maggie at Foxhollow Farm in Crestwood, Kentucky)

Cooking Directions:

The purpose of brining is to tenderize the meat while adding flavor. The basic formula for brine is ½ cup to 1 ½ cups sea salt for every gallon of liquid (water, juice, stock, or beer). You can also add any other seasoning to taste; try herbs, garlic, or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increases moisture.

The larger the bird, the longer it should brine; a whole turkey takes approximately 6 to 8 hours. Add ice to the Brine in a cooler if you do not have room in your refrigerator.

For the Brine:

1 cup sea salt
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solutions, dissolve sea salt in 2 gallons of cold water in a non-reactive container (such as clean bucket or large stock pot, or a large cooler). Add the oranges, lemons, thyme, and rosemary. Remove the neck, giblet, and liver from cavity of the turkey and reserve for gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water, pat dry. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with butter and rosemary, stuffing some under the skin. Season lightly inside and out with sea salt and pepper. Stuff the turkey with onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage, and parsley. Loosely tie the drumsticks together with kitchen twine. Roast turkey, uncovered, breast side down for 1 hour.

Remove from oven, turn, and baste with ½ cup stock. Continue roasting with breast side up until instant-read thermometer registers 150 degrees F when inserted into the largest section of thigh (avoid the bone), about 3 hours total cooking time. Baste the turkey once every hour with ½ to ¾ cup chicken or turkey stock.

Remove from oven and place on a platter. Tent with foil and let rest for 20 minutes before carving.

Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co

Recipe by Anne Milneck


For the Salted Shortbread Crust:
2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp of Fleur de Sel or Kosher Salt
2 sticks cold butter, cut into small pieces

For the Pumpkin Pie Filling:
1/4 cup granulated sugar
1/4 cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice
1/4 tsp salt
1 egg
1 egg yolk
1 tsp Pure Vanilla Extract
1 1/4 cups canned pumpkin
1/3 cup evaporated milk

For the Crumb Topping:
1 1/2 cup quick cooking oats
1/2 cup flour
1 cup packed light brown sugar
1 tsp Pumpkin Pie Spice
1/4 tsp salt
Two sticks unsalted butter, cut into pieces


For the Salted Shortbread Crust:
Preheat oven to 350 degrees. In bowl of a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Pour the mixture into a 9X9 square pan and press firmly and evenly in the bottom. Bake 20 minutes or until lightly browned. Remove from the oven and cool completely.

For the Pumpkin Pie Filling:
Preheat oven to 350 degrees. Whisk together all ingredients until completely combined. Pour over cooled crust. Bake for 20 minutes. Remove from oven and top with crumb topping. Continue baking for 10-15 minutes until the topping is golden brown and the center only slightly jiggles. Cool and cut into squares.

For the Crumb Topping:
In a bowl, combine the oats, flour, brown sugar, Pumpkin Pie Spice and salt. Add in the butter, and using your hands, pinch the ingredients to combine. Continue working the crumb topping until it resembles course crumbs. Use as directed above in the second part of the baking process.

Source: Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co

Holiday Cheese Board from Doe Run Farms

This is a favorite of ours for the holidays that is festive and easy to prepare.

Assemble the following:

  1. A favorite blue cheese, (I love stilton personally)
  2. A Comte or other aged Cheddar
  3. A Belle Chevre cheese log
  4. A selection of breads and crackers, pistachios and candied nuts to accompany the cheese
  5. Plus, condiments on the side such as a nice Chutney,  Doe Run Farm’s Blackberry Jalapeno jelly* and/or Doe Run’s Holiday Pepper Jelly* in small serving bowls for spreading.

Other cheeses can be added depending on how many you are serving, but these are three good basics.

Display on a pretty holiday themed cheese board or tray.

*Jellies coming very soon to our Country Store for purchase. Check the country store often for updates and availability.

Buttermilk Pie from Allrecipes

This is one of my favorite pie recipes, and it works great for the Holidays too!


3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg
1 (9 inch) unbaked pie crust


  1. Preheat oven to 350 degrees (175 degrees C).
  2. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  3. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.

Source/Image Credit: Buttermilk Pie – Tracy Mulder/Allrecipes